Chicken Florentine Pasta
This pasta may be quick and easy, but it doesn't skimp on flavor. It's a complete meal loaded with spinach, grape tomatoes, Parmesan and tender chunks of chicken breast. Dovetailing Tip: Use the chicken you cooked on day 1 for tonights pasta dish.
Serving size: 10
Calories per serving: 72
1 pound penne
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces parmesan, shaved with a vegetables peeler, plus more for serving
Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.